Recipe by Chris
"This is a Colombian dish that my Mother-in-law taught me. Her version is a little different, but I changed it to suit my busy family's lifestyle. Make rice and serve the gravy on top. It's delicious!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red onion, halved and thinly sliced
1 (14.5 ounce) can
1 (14 ounce) can
1 (12 fluid ounce) can or bottle
unpeeled potatoes, cubed
salt and pepper to taste
I've been following this recipe for years - and thought I should add my reveiw.... my husband is from Colombia also, and says that this tastes just like his mom used to make. My whole family love it... we have it with rice and fried plantains.
This was ok. I like the idea but it needs a bit more flavor. I'm not very good at this kind of thing, but maybe some cumin & chile powder to spice it up a bit. Any suggestions anyone? I would like to try it again.
I have made this several times in my pressure cooker. Any meat cooked in the pressure cooker is tender - and this is a nice blend of potatoes/onions with a sauce. The sauce is thin - but is really good on rice.
You can also cook the flank and after it is tender put in the oven for 20 minutes. I just want to add that the real name of this is Sobrebarriga (with B and all together)
My son made this for his Spanish class project & it was the definite hit of the class!!! Everyone raved about how good it was! We don't have a pressure cooker & were making too much to go in the slow cooker, so we browned the meat & put everything in a pot on top of the stove & cooked it on low (after bringing it to a boil first) for about 3 hours. Sooooo delicious!! We'll be making this for our own family!
This was very good. I tried lowing the sodium by eliminating the salt, but it is too bland without it. So I would not reccomend skipping the salt. When I added a touch it was wonderful. I do not have a pressure cooker so I used my slow cooker. I browned the meat and then threw everything in, and cooked it for 4 hours. I used a can of busweiser and may try a darker beer next time to see how that goes. I served it with brown rice because that was all I had on hand. Yummy dish. Thank you!
Such a weird combination, but the end result is so good. The whole family liked it.
The flavor was great! I used cooking onion since I didn't have red. I used bouillion since I didn't have beef broth. The flank steak fell apart but still needed to be cut across the grain to make it more chewable. I would certainly make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 121
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch Chef John butterfly, stuff, roll, and braise delicious flank steak.
See how to make a flavorful marinade for an amazing grilled London Broil.
See how to make a simple but amazing marinated flank steak for the grill.